Manager, Retail Food Services - Full Time

Coordinates activities of and directs training of food production staff and other kitchen workers engaged in the 5 aspects of food production utilizing our Food Production systems.  Responsible for the production of consistent, high quality food products to be consumed by the medical center’s employees, visitors and patients.

• Responsible for accurately forecasting and executing all aspects of food production designed to meet the patient, retail and catering needs of the medical center. Identifies appropriate food production requirements and Forecasts to meet business needs. Creates appropriate Food Production sheets and extended recipes for production teams to utilize to ensure appropriate production expectations are achieved.
• Creates cycle and seasonal menus, at the direction of the food service manager, in collaboration with the Retail and Clinical Nutrition managers. Recognizes and adopts the appropriate food production to specific needs of the patient population and demonstrates knowledge of specific issues directly related to age of patient population.
• Identifies ingredients and utilizes appropriate standardized recipes to achieve menu objectives.
• Creates and maintains inventory requirements, storage needs and sequencing requirements necessary to effectively and efficiently manage food inventories.  Must effectively take inventory on a monthly basis and maintains inventory at established levels to meet budget objectives.
• Accurately assembles and executes food orders with various vendors to ensure appropriate food inventories are maintained.    SKU compliance is maintained at 100%.
• Conducts Post Production analysis, entering production data and leftover counts to ensure acceptability factors are maintained for the following production cycle
• Responsible for managing Food Cost to budget.   Responsible for action plan creation when negative variances to budget exist.
• Collaborates with the Retail Manager to ensure Promotional Programs are understood and production requirements are designed to achieve desired results.
• Maintains established systems and training programs to provide a safe working environment.  Complies with all OSHA regulations and other local, state and federal regulations.
• Assists the Retail leader with the cash handling procedure when necessary, I.e., maintains sales records. Prepares appropriate reports.
• Maintains compliance with CCMC's standards of operation.  Maintains all records and reports necessary to comply with CCMC, ARAMARK, government and accrediting agency standards, regulations and codes.
• Demonstrates support for the mission, values and goals of the organization through behaviors that are consistent with the CCMC STANDARDS.
• Demonstrates knowledge of age related differences and needs of patients in appropriate, specific populations from neonate through adolescence and applies them to food service practice.
• Values cultural diversity and other individual differences in the work force.
• Demonstrates support for the mission, values and goals of the organization through behaviors that are consistent with Ct. Children’s standards.
• Collaborates with the Food Services Manager, and the Retail Services Manager to ensure standard compliance to the Retail Survey process.  Assists with the action plan creation and implementation designed to address improvement opportunities identified via Customer Surveys. Actively solicits customer feedback by conducting patient rounds and ensures Voice of the customer participation levels are achieved quarterly.    Responds to customer complaints to the satisfaction of the customer.
• Ensures Aramark’s Food Waste Program is performed to specification and waste tracking is entered on a daily basis. Reviews waste with the production team during production to educate staff on proper waste tracking techniques Ensures compliance to budget
• Maintains established systems and training programs to provide a safe working environment.
• Directly responsible for the enforcement of nutrition and sanitation standards for the hospital’s production department. Actively monitors daily performance to these standards and designs and implements action plans when deficiencies are identified.
• May perform other tasks as assigned.

Supervisory Duties

• Directly Supervises food production and patient staff services and indirectly manages Retail Staff to ensure production standards are maintained. 
• Drives the selection, hiring and orientation process for all food service production staff, partners with the Food Service manager in all phases of the performance management process and actively participates in the establishment and monitoring of staff performance, employee development plans, and ongoing feedback coaching and mentoring for assigned staff.    Ensures department